Sweet Potato Sausage Bake

2 medium sweet potatoes, diced
1 lb. ground sausage
1/2 green pepper, diced
1/2 red pepper, diced
12 eggs, beaten
1/2 cup cottage cheese
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder

Preheat oven to 350° and grease a 9x13 pan.

In a skillet, brown sausage, remove and drain excess grease; Add sweet potatoes to skillet along with a little oil and cook until soft, about 15 minutes.  Combine sausage, and sweet potatoes in 9x13 pan.  Mix the remaining ingredients in a medium bowl and pour over sausage mixture.

Bake for 45 minutes or until eggs are cooked.

Chicken Quinoa Bowls

2 - 4 chicken breasts
2 cups water
1 cup quinoa
1 can corn
1 can black beans
Avocado, diced
Italian Dressing

Place chicken in in crock-pot.  Cook for 4-6 hours on high; shred.

In a medium saucepan, boil water.  Add quinoa and reduce heat to simmer.  Simmer 15 - 25 minutes until quinoa is tender and water is absorbed.

Warm corn and black beans.

In individual serving bowls, combine quinoa, chicken, corn, black beans and avocado and dress with Italian dressing.  Serve warm or at room temperature.

Spinach Salad

1-2 lbs. fresh spinach, washed & torn
4-6 hard boiled eggs, chopped
12 slices of bacon, crumbled
Fresh mushrooms, sliced
Pecans, chopped
1 box of croutons

Dressing:
1 cup oil
2 tsp. Worcester sauce
1/4 cup white vinegar
3/4 cup sugar
1/4 cup onions, finely chopped
1/3 cup ketchup

Toss salad ingredients with dressing

Fresh Basil Pesto

2 cups fresh basil leaves, packed*

1/2 cup Parmesan cheese

1/2 cup olive oil

1/3 cup pine nuts

3 garlic cloves, minced

Salt and pepper to taste

Combine basil and nuts in a food processor; pulse several times.  Add garlic and pulse again.  Slowly add olive oil in a constant stream while food processor is on.  Stop to scrape down the sides with rubber spatula.  Add grated cheese and pulse until blended.  Add a pinch of salt and pepper to taste.

Serve with pasta, over baked potatoes or spread over toasted baguette slices.

Eat within 7 days or freeze for up to 1 year.

*great way to use all that fresh garden basil!  Make several batches and freeze!

Corned Beef & Cabbage

1 corned beef packet w/ seasoning

5 cups carrots, sliced

10 small red potatoes, cut into 1/3's

1/2 head cabbage, cut into large chunks

Place corned beef in large crock-pot (including juices from packaging).  Add included seasoning.  Cook on low heat for 12 hours.  When 4 hours are remaining, add carrots (first, so they get mostly covered in juice) and potatoes.  When 3 hours are remaining, add cabbage.

Serve with salt and butter.

Mustard Sauce for dipping:
Mustard
Mayo
Sugar
Salt
Pepper

Combine equal amounts of mustard and mayo and add sugar, salt and pepper to taste.  Serve with corned beef.

Baked Beans

1/4 cup chili beans
1/4 cup great northern beans (aka white beans)
1/4 cup black beans
1/4 cup red kidney beans
1/4 cup pinto beans
5 cups water
1 15-oz can tomato sauce
1 clove garlic, minced
1 tsp. onion powder
1/4 cup ketchup
1/4 cup brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. mustard
1/2 cup bacon crumbles
Salt and pepper

Combine dry beans and water in large crock-pot.  Cook on high for 4 - 6 hours, until beans are soft.  Drain water and add remaining ingredients, salt and pepper to taste.  Heat for 30 minutes on high until warmed.

Zucchini Bake

2 medium-sized zucchini, sliced in half-moon slices
2 medium-sized yellow squash, cut in half-moon slices
2 tsp. basil
2 tsp. onion powder
1/2 tsp. thyme
3/4 tsp. garlic powder
1/2 cup shredded Mozzarella cheese
1/2 cup Parmesan
Salt and pepper to taste

Preheat oven to 350º.  Grease an 8x8 baking dish; set aside.

In a mixing bowl, combine ingredients and put in baking dish.  Bake uncovered for 25 - 30 minutes.  Remove from oven and sprinkle more cheese on top if desired.  Bake 10 - 15 minutes longer, or until cheese is browned and zucchini is cooked.